Baked Ham and Swiss Sandwiches
A warm winter sandwich, with smoky ham, melted Swiss and a sauce that makes it all shout with flavor!
"Caroling, Caroling Now We go..." sometimes in costume, sometimes with lanterns, often in tune and always with bellies warmed by the comforting glow of hearty soups and Caroling Sandwiches - so named not because they sing but because we always prepare them for this annual event.
I acquired this recipe for hot ham and Swiss cheese sandwiches in soft buttery rolls (carolers always scorn my short-cut efforts when I use anything other than homemade) - from a friend who had lived in Israel for several years. I don't know the origin of this recipe but I doubt it is Israeli due to the un-kosher character of the ham cavorting with cheese, no less, but the piquant nutty velvet of the butter and mayo sauce in trio with smoky ham and melted Swiss cheese bursting at the seams, is as glorious as the music of any heavenly choir!
Caroling Sandwiches
12 soft ranch or potato rolls, split
12 slices deli ham
12 slices swiss cheese
1/2 cup soft butter
2 tab. finely minced green onion
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup finely shredded parmesan cheese
1/4 cup mayonnaise
2 tab. poppy seeds
-Blend until smooth: butter, onion, Worcestershire sauce, mustard, cheese, mayo and seeds.
-Spread liberally on each roll half. Place slices of ham and cheese in middle of each roll. Place filled rolls on cookie sheet and cover loosely with foil. Bake at 350 degrees for 15-20 minutes until cheese is melted. Makes 12 small sandwiches.
Potato Refrigerator Rolls (A favorite for Caroling Sandwiches)
1 pkg. active dry yeast
1 1/2 cups warm mwater
2/3 cups sugar
2 teaspoon salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes (instant are easiest)
7 - 7 1/2 cups flour
-Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
-Turn dough onto lightly floured surface. Knead until smooth and elastic, about 7 minutes (or knead with the dough hook of an electric mixer until smooth and dough comes to a ball around the hook - about 6 minutes.)
-Place dough in a greased bowl, then turn greased side up. Cover bowl tightly with plastic wrap. Refrigerate at least 8 hours (overnight) or until ready to use. (Dough can be kept up to 5 days in refrigerator.)
-Punch down dough by kneading lightly. Shape dough as desired for rolls. Let rise in a warm place, covered with a towel or plastic wrap for 1 hour before baking. Heat oven to 350 degrees. Bake 15 to 20 minutes or until golden. This recipe makes about 3 dozen, 2 inch rolls.
Add yeast to lukewarm water and let sit 5 minutes, to activate yeast.
Knead dough until mixture comes together and creates a smooth ball.
Place dough ball in a greased bowl and turn, then cover to let rise.
Let dough rise in the fridge 6 - 8 hours or overnight. Dough is ready when you push your finger into the dough and the hole stays there.
Spread soft, fresh rolls with butter spread, then layer with ham slices and swiss cheese.
Line a baking casserole dish, with foil, place the filled rolls in the dish and cover loosely with foil. Bake at 375 degrees about 30 minutes, until the cheese is melted.
The Swiss melts languidly over the ham and the sauce brings it all together.
A nice tender bread roll makes the sandwich a Winter Winner Sandwich!
Stack ‘em high ‘cuz they’re going to want to eat more than just one!
